Zucchini-Wrapped Pork

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Zucchini-Wrapped Pork
Photo: Andy Lyons
Total Time:
35 mins
Servings:
4

Ingredients

  • 1 small zucchini

  • 1 12-16 ounce pork tenderloin

  • Olive oil

  • cup purchased basil pesto

  • Small fresh basil leaves (optional)

  • Watercress or arugula (optional)

Directions

  1. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices (you'll need 8 slices). Cut pork tenderloin crosswise into 4 equal portions. Press meat down with the palm of hand to flatten slightly.

  2. Wrap each tenderloin portion with two zucchini slices (reserve remaining zucchini for another use.) Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper.

  3. Roast, uncovered, 18 to 20 minutes (12 ounces) or 25 to 30 minutes (16 ounces), or until meat registers 160 degrees F. Spoon some of the pesto over each tenderloin just before serving and sprinkle with basil leaves. Serve with remaining pesto and watercress. Makes 4 servings.

Nutrition Facts (per serving)

203 Calories
11g Fat
4g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 203
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 382mg 17%
Total Carbohydrate 4g 1%
Total Sugars 2g
Protein 21g
Vitamin C 16.5mg 83%
Calcium 80.8mg 6%
Iron 1.6mg 9%
Potassium 525mg 11%
Folate, total 16.1mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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